I am trying to recover from a major bonehead move which has turned my usual morning press into a frantic rush today. I am rolling out a software implementation and conducting training with a team in Europe in the early mornings. Today's training starts at 5:30 AM and late last night, I realized I'd forgotten to bring my laptop home. Damn!!!! Without the laptop I cannot securely access the software, so that means I will have to leave for the office no later than 4:30 AM. Gasp. Today's lunch preparation needs to be REALLY FAST and REALLY EASY. A quick glance in the fridge revealed the ingredients for a classic Caprese salad: a fresh yellow heirloom tomato, mozzarella pearls, garlic, olive oil, balsamic vinegar and basil. I have a very sorry looking basil plant growing on my kitchen windowsill that provides me with a scarce wintertime harvest of fresh leaves, for which today of all days I was very grateful.
This salad is way lovelier than the picture above, but I had no time to stage it up today, so Sorry! I'll try harder next time...
2 Minute Caprese Salad
1 ripe tomato
2-3 oz fresh mozzarella cheese
1 clove garlic
1 medium basil leaf
1 tsp balsamic vinegar
2 tsp olive oil
pinch of salt and pepper
Slice the tomato in half crosswise and gently squeeze out the excess juice and seeds. Coarsely chop. Cut the mozzarella cheese into small bite-size pieces. Finely mince the garlic and chiffonade the basil leaf. Toss together, then drizzle with the vinegar and olive oil, sprinkle with the salt and pepper and gently toss together again. Let marinate for at least 10 minutes, then enjoy.
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